Mushroom Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

1 g
264 mg
8 g
4 g
1 g
0 mg
10 (¾ cup ea.)

½ cup diced onions
3 Tbsp extra-virgin olive oil
2 tsp minced fresh garlic
¾ cup white wine
4 cups chopped fresh mushrooms
½ cup diced carrots
¼ cup diced celery
¾ cup peeled and diced potatoes
¼ cup diced leeks, white part only
1 Tbsp cane sugar
2 tsp sea salt
Pinch freshly ground black pepper
6 cups vegetable stock
1 cup Marsala wine
1 Tbsp sherry vinegar

  1. In a large sauté pan, sauté onions in olive oil until translucent. Add garlic and sauté for about 30 seconds. Add white wine and cook until almost evaporated. Add remaining vegetables and sauté briefly. Add vegetable stock, sugar, salt and pepper. Bring to a boil, reduce heat and simmer until vegetables are soft, about 15 to 20 minutes. Cool slightly. Transfer to a blender container and puree until smooth.
  2. Add Marsala wine to a small saucepan. Bring to a boil and simmer until reduced by half. Add to mushroom soup. Add sherry vinegar and mix well.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.